No matter how many people you're feeding this pancake Tuesday, you are bound to find a recipe everyone will enjoy with these tasty takes on our classic hot cakes from Flahavan's.

Adding ingredients such as oats, milled flax, bananas or - yes - even spinach is a great and tasty way to add a bit more nutrition to your everyday pancake recipe.

And, let's face it, by the time dinner comes around this evening, your kids will likely have already overdosed on chocolate spread, caster sugar and golden syrup!

Spinach and oat pancakes with scrambled eggs and honeyed bacon

Spinach and oat pancakes with scrambled eggs and honeyed bacon.

Makes eight pancakes


100g Flahavan’s Progress Oatlets

240ml milk

1 large handful of fresh spinach

2 tbsp of natural yoghurt

2 tbsp honey

1 level tsp of bicarbonate of soda

Salt and freshly ground black pepper

1-2 tbsp oil

4 eggs

8 streaky bacon rashers

2 tbsp honey


1 Put the oats into a high-powered blender and pulse until they become a fine flour.

2 Add in the remaining ingredients and blend to a smooth, thickened, bright green batter.

3 Heat a non-stick pan over medium heat and brush with a little oil.

4 When hot, add a ladleful of the batter to the pan.

5 Swirl the pan to spread the batter and cook for 3-4 minutes, until little bubbles appear on the surface. Then flip over and cook for another 2-3 minutes.

6 They take a little longer to cook than sweet pancakes. Keep warm while you cook the rest.

7 Grill or oven bake your bacon.

8 When nearly cooked, brush the bacon generously with honey on each side and cook for another couple of minutes until golden and sticky.

9 Scramble the eggs and serve with the pancakes and honeyed bacon.

*These pancakes can also be used with other fillings such as mushroom, ham, chicken or seafood for a light lunch or supper.

Upside down protein pancakes

Upside down protein pancakes.

Makes eight pancakes


150g Flahavan’s Quick Oats

1 small pineapple, cored and sliced

5 tbsp vanilla protein powder

1 tsp bicarbonate of soda

1 tsp baking powder

Pinch of salt

150ml milk

1 large egg

2 large egg whites

1 tbsp soft brown sugar

2 tbsp butter or coconut oil

For the lime maple syrup:

30ml maple syrup

Juice and zest of ½ a lime


1 Remove the pineapple peel using a sharp knife and slice into eight thin slices. Then, remove the core using a 3cm round cutter and trim into a ring shape using a 7cm round cutter. Finely dice any trimmings to serve alongside the pancakes.

2 Place the Flahavan’s Quick Oats into a food processor and process to a fine flour-like consistency. Place in a large mixing bowl with the protein powder, bicarbonate of soda, baking powder and a pinch of salt. Whisk to combine.

3 Using an electric hand mixer, whip the egg whites until you have stiff peaks. Meanwhile, combine the whole egg with the milk and add this into the oat mixture. Then, carefully fold in the egg whites.

4 Heat a small knob of butter in a non-stick frying pan over a medium heat, place a ring of pineapple in the pan and sprinkle the top with a pinch of the soft brown sugar. Cook for 30 seconds before flipping over. Top the pineapple ring with a ¼ cup of the pancake batter and cook for one minute before flipping. Continue this process until all the batter is used.

5 Whisk the maple syrup with the lime zest and juice. Drizzle the pancakes with the syrup and serve with a dollop of yogurt on the side.

Banana and oat pancakes by Yoga Maura

Banana and oat pancakes by Yoga Maura.

Serves two


For the pancakes

220g of Flahavans Organic Oats

2 eggs

1 large banana

Dash of oat or dairy milk


Fresh berries of your choice

Greek yogurt

Organic flaxseed

Almond butter (or any nut butter of your choice)

Maple syrup or honey


1 Whisk the eggs in a large mixing bowl.

2 Mash the banana with a fork and add to the beaten egg, along with the oats.

3 Add a good dash of your milk of choice to the mixture.

4 Option: add some frozen berries to the mix before frying.

5 Heat a knob of butter in a non-stick pan on a medium heat.

6 Once the butter is melted and sizzling, spoon two servings of the batter into the pan.

7 Fry until golden and flip sides.

8 Serve warm with fresh berries, Greek yogurt, a sprinkle of organic flaxseed, a drizzle of honey or maple syrup along with a generous serving of almond butter – adding some salt to the sweet.

9 Enjoy with a nice freshly brewed cup of coffee or herbal tea.

Cinnamon oat pancakes

Cinnamon Oat Pancakes

Makes 10 servings


2 bananas

2 eggs

160g Flahavan’s Organic Jumbo oats

140g natural yogurt

2 tsp cinnamon

2 tsp baking powder

1/4 tsp sea salt

Oil for cooking


1 Place all ingredients (apart from the oil) into a blender and blend until smooth.

2 Heat a non-stick pan over medium heat and add a brushing of oil.

3 When hot, pour pancake batter on to the pan, cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula.

4 Flip pancake and cook for another minute or until pancake is cooked through.

5 Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.

6 Stack pancakes and top with yogurt, fruit and honey.

Porridge pancakes with grilled honey and orange figs

Porridge pancakes with grilled honey and orange figs.

Makes four servings


50g Flahavan’s Oats

250ml milk


275g leftover porridge and a splash of milk

1 egg

50g plain flour

1 tsp baking powder

4 black figs

Knob of butter

Juice and zest of half an orange

1 tbsp honey

Greek yogurt


1 Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to a boil. Reduce the temperature to a low heat and continue cooking for around 10-12 minutes, until thick and creamy. Leave the porridge overnight; covered with some clingfilm.

2 Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.

3 Sift in the flour and baking powder to the porridge and whisk to combine.

4 Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.

5 Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.

6 Serve the pancakes with the grilled figs and Greek yogurt.

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